Greek Yoghurt Cake - cooking recipe

Ingredients

1/2 lb butter, room temperature
1 1/2 cups sugar
6 egg yolks
1 teaspoon grated lemon, zest of
1/2 teaspoon lemon extract
1 tablespoon vanilla extract
1 1/2 fluid ounces brandy
1 cup Greek yogurt (if this is unavailable, use sour cream)
2 1/2 cups flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1 pinch salt
6 egg whites
1 cup chopped toasted almond
Syrup
2 cups sugar
3 cups water
1/2 cup honey
1 lemon, zest of (in one long piece)
2 tablespoons lemon juice (from a real lemon, please)

Preparation

Boil all of syrup ingredients together first to make syrup (10 minutes- remove zest).
It must be cool before being poured onto hot cake.
Beat butter with 1 1/2 cups sugar till creamy and light-coloured (about 5 minutes).
Add yolks, peel, extract and brandy and beat until pale and thick.
Sift dry ingredients and add alternately to the creamed mixture with the yoghurt.
Beat whites until stiff and glossy.
Fold into batter mixture along with almonds.
Pour into a buttered 13 x 9 x 2\" baking dish and bake at 350F for 60-70 minutes or until done.
Check cake after about 25 minutes of baking. If the colour is already dark enough (as is the case for me), cover with a piece of aluminum foil and continue baking.
Pour cooled syrup over hot cake and allow cake to cool completely.
Cut into diamond-shaped pieces and serve.